Hiyu Floreal Cider IV
Out of stock
Region: Hood River, Oregon, United States
Viticulture: Organic and Biodynamic
Apple varieties: A blend of up to 35 cider apple varieties
Hiyu Floreal Cider IV is a collaboration with Mt. Hood Organic Farm, a biodynamic orchard in Mt. Hood, Oregon. Fizzy and delicious!
Song: Monky Disco by Babe Rainbow
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Hiyu Floreal Cider IV
Hiyu Floreal Cider IV is a collaboration with Mt. Hood Organic Farm, a biodynamic orchard in Mt. Hood, Oregon.
About the Floreal Project
The project is a collaboration with the Jacobson family who farm a biodynamic orchard at the base of Mt. Hood. The property lies at 2000 feet, 11 miles from the summit of Mt Hood. It has been a farm since the turn of the century. The 60-acre orchard is irrigated with glacial water and the soils are loam composed of volcanic glass fragments. Almost 100 varieties of apples, pears, crabapples, and quince are grown here. The majority of apples are heirloom or cider varieties. The ciders made are a blend of up to 35 varieties, among them Ashmead’s Kernal, Wickson, Hudson’s Golden Gem, Ribston Pippin, Cox’s Orange Pippin, Dabinett, Frequin Rouge, etc.
The ciders are all made in the following way: apples are aged for a month after picking, milled and macerated for a week, and pressed in a basket press traditionally lined with straw. They are then fermented and aged in old barrels. After this, the styles diverge, but we always use fermenting juice from the next vintage to initiate the secondary fermentation in the bottle and we never add anything but apples.
About Hiyu Wine Farm
Hiyu is a 30-acre farm in the Hood River Valley. Guided by nature and inspired by ideas from biodynamics and permaculture. The farm tends vines, raises animals, gardens, cooks, and makes wine to reveal an experience of place. The vines are planted in silt loam over basalt on a southeast-facing hillside above the Hood River. The site lies just 22 miles from the summit of Mt. Hood and the wines are shaped by the weather from the mountain. The place is closest in climate to winegrowing areas in the Alps; the Savoie, Valais, and Valle d’Aosta.
About the Vineyards
The property is composed of 14 acres of vines, 4 acres of field and pasture, .5 acres of market garden, 4 acres of forest, and a pond. The rest of the acreage is on grounds that are being moved toward food forests. Outside a little work beneath the vines with a scythe, there is no mowing or tilling and any control of vegetation is done by the pigs, cows, chicken, ducks, and geese that live with the vines during different parts of the year. They direct the diversity of plants on the site by seeding directly into the dense growth or behind the pigs as they root around in search of food.
Hiyu makes a single cut off the vines at pruning, but there is no hedging, green harvest, leaf pulling, or other interruption of the vines growing cycle. They spray 85% less material than a typical organic or biodynamic vineyard. There is no sulfur used. The primary control of mildew is with cinnamon oil and the other sprays are mixed herbal teas.
The plantings have as much biodiversity as the understory. The property is divided into half-acre blocks, each planted to a field blend from a different moment in the genetic history of the grapevine. There are over 80 different varieties of grapes and many more clonal selections planted on the farm.